Dry Age Rib-Eye steak!!!!
The steak comes plated and pre-cut and sits next to the bones for presentation. The experience was incredible and so was the food but the price was exorbitant. To this day I still remember the bill. My mom paid $586 for the meal (+ $100 tip) which only included one bottle of wine. Oy Gevalt that was fist and last time I ate there.
I Purchased USA choice ANGUS BEEF from Costco. It weighed in at almost 16 lbs. After the dry aging process is complete and for me that will be 42 days.
OCT 5, 2013
The monstrous slab of beef is sitting on a trivet to elevate it so air can circulate around to help with the drying process.
NOTICE THE FAN!!!
SEE YA NOV 20
Its been 3 weeks ( today is Oct 26) and the beef is coming along great. The transformation has begun. The enzymes in the meat and the muscles cells have begun to break down the meats proteins and glycogen. This dry age masterpiece, will spring to life in your mouth upon first bite and because it's loss some of it's moisture the flavors will be concentrated and the tissue becomes more profound. The Texture is amazing. The dry age meat will be still juicy although some of its moisture has been lost but more pronounced and more delicious.
26 days of dry aging.
All done..... after 42 days the dry-aging is complete. The pictures are taken exactly 42 days later.
You see the dark Mahogany crust that has formed on the outside? Beautiful color.
Starting to trim it up a bit. Starting to remove the outer protective dry meat.
|The above picture shows all the trimmings.|